Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of "shelled prawns in Marie Rose sauce, served in a glass". It was the most popular hors d'œuvre in Great Britain from the 1960s to the late 1980s. The dish was invented by famous British chef Fanny Cradock.

In North America, the sauce is red, essentially ketchup plus horseradish. In other areas, the sauce is pink, based on a mixture of ketchup (tomato sauce) and mayonnaise, which can be called Marie Rose sauce, although it is commonly referred to as Thousand Island dressing, even in the UK.


1 cup fresh cooked prawns
1 cup mayonnaise
2 table spoons of ketchup
1 lemon juices
1 table spoon of chopped coriander
salt and pepper
1 tsp brandy
1 tea spoon of Worcestershire sauce

1 cup mixed salad leaves
1 cup sliced cooked beetroot
1 avocado sliced
1 cherry tomato for garnish
1/4 Lemon for garnish

Using a large bowl make the Marie Rose sauce by adding the mayonnaise, ketchup, lemon juice chopped coriander, salt and pepper, Worcestershire sauce and sprinkle of brandy, mix well together and rest in the fridge.

Once completely chilled add the cooked prawns and mix together until a nice salad is formed, season to taste and rest in the fridge until ready to serve. Add more lemon juice or salt and pepper is necessary.


Using a plate, place the sliced lemon and beetroot on the plate and sprinkle with lemon juice. Using a martini glass arrange the beetroot in a nice circle around the bottom of the glass, place the avocado on top making a nice fan, place the mixed salad leaves on top and sprinkle a little lemon juice and salt and pepper over the leaves.

Finish by placing a large spoon of the prawn cocktail mix on top and decorate with the cherry tomato and lemon wedge.